VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC FTEV 40/58-N
Maximal temperature 320°C.Internal dimensions: 400x560xh85 mm. Electric heating : independent regulation of the power (high and low)..
Manufacturer: DIAMOND
Available in:
2-3 days
Dimensions (mm):
980 x 1300 x 440/1060
Power (kW):
7,9
Weight (kg):
105
Power supply:
400-230/3N 50Hz
Volume (m3):
1,14
Base price 5 918 €
Salesprice with discount
Sales price 7 161 €
Price / kg:
Product description
VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC FTEV 40/58-N
- Internal dimensions 400x580xh95
- Pizza production/hour: Ø 150 mm "80 gr." = 145 pizzas, up to Ø 400 mm "585 gr." = 21 pizzas (baking time 3.5 to 4 minutes)
- On request: stainless steel base on castors (with brakes)
- Possibility of stacking up to 3 ovens of the same model.
- Interior and exterior construction in AISI 304 stainless steel, thermal insulation in ceramic fibre.
- Baking tunnel: electronic regulation of temperature and travel speed. Quick warm-up, easy access for maintenance.
- Maximum temperature 320°C.
- Electric heating: independent power regulation (high/low).
- Digital electronic control panel "digital" front accessibility, ease and speed for after-sales service.
INFO:
- Ideally suited for continuous baking of pizzas, toast, pies, croissants, lasagna etc...
- A unique Diamond© patent allows a homogeneous distribution of the hot air flow, allowing cooking at a lower temperature than traditional ovens, resulting in better cooking quality and energy savings.
Pizza Ø cm čas min. ks pizza / hod
15 (80 gr.) 3,5 - 4,5 145 - 115
20 (145 gr.) 3,5 - 4,5 80 - 75
25 (230 gr.) 3,5 - 4,5 45 - 35
30 (330 gr.) 3,5 - 4,5 30 - 25
35 (450 gr.) 3,5 - 4,5 25 - 20
40 (585 gr.) 3,5 - 4,5 21 - 15